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Adair Country Inn and Restaurant

80 Guider Lane Bethlehem, NH 03574

New England Sharp Cheddar Fondue with the Adair Popover




For the New England Sharp Cheddar Fondue
½ pound sharp New England
cheddar cheese, shredded
⅓ cup apple cider
¾ cup white wine
½ tbsp mashed roasted garlic
1 tbsp cornstarch
Dash kosher salt

For the Adair Popover
6 whole eggs
6 tbsp butter
2 cup whole milk
2 cup all-purpose flour
Dash kosher salt


For the Adair Popover:

Melt butter thoroughly.
Beat eggs until frothy.
Add salt, milk, and butter to eggs and beat until frothy.
Fold in flour very slowly and leave it lumpy (do not overmix).
* When ready to bake, preheat oven to 400°F.
Pour into well-greased Pyrex ramekin cups, filling to the top.
Set a timer for 30-35 minutes, checking them at 30 mins.
Once they are a golden brown, shut off the oven and let them sit in residual heat until ready to serve.
*Let dough sit overnight (or up to 2 days) in the refrigerator for best results.

For the New England Sharp Cheddar Fondue:

Toss cornstarch with cheese until it evenly coats.
In a heavy bottomed saucepan, heat the wine and apple cider to a simmer.
Using a whisk, stir in the cheese a handful at a time.
Do not add the next handful of cheese until the previous addition has completely melted.
Whisk until smooth.
Do not allow the fondue to boil once you start adding the cheese, or it will turn grainy.
Finish with roasted garlic and salt.
Hold in a double boiler.